Posts Tagged ‘temecula wines’

Celebrate California Wine Month, Temecula style!

Friday, August 19th, 2016

california_wine_month_300x250Throughout September, Temecula Valley Southern California Wine Country will be celebrating California Wine Month, as well as the people, personalities and passion that go into making the great wines our region produces year after year. California Wine Month was created by the Wine Institute and the California Association of Winegrape Growers and proclaimed by Governor Jerry Brown to highlight the state’s rich wine history and all that its vintners and growers add to the lifestyle and economy of the Golden State.  This year, we’re celebrating in a big way! Here’s a sampling of the exciting events and promotions taking place in September:

SIP Temecula Wine Tasting Passport
Monday-Friday throughout September
We’ve created this exclusive weekday passport to provide our guests the opportunity to taste award-winning wines produced in Temecula Valley Wine Country. On your self-guided tour, you will visit many family owned wineries throughout the rolling vineyards in our valley. You choose when, and which wineries to visit out of the 19 participating wineries listed on your passport. Visit during September’s wine month and receive a complimentary commemorative wine glass with your SIP Passport.

“Crush on Temecula Wines” Restaurant Month for Wine
Throughout September
Tom & Jerry, bread & butter, Barnes & Noble… Food & wine. Some matches are made in heaven. Whether you live here or are visiting, come get a crush on Temecula Valley wines at participating restaurants throughout September. This “restaurant month for wine” gives food and wine lovers the chance to explore Temecula Valley wines in special tasting flights being featured at the Temecula’s favorite restaurants. Revisit old favorites and discover new ones, all while enjoying the culinary creations of the region.

CRUSH ~ A Wine & Culinary Showcase 
Saturday, September 17 – 7:30-10:00p
The expansive lawn at Wiens Family Cellars provides the perfect venue for guests to meet and mingle with our winemakers, winery owners, chefs and other guests for an enchanted evening under the stars. THE Wine and Culinary showcase event of the year features 100 plus wines poured by over 30 Temecula Valley wineries. And they’re all in one place! Food samplings will be supplied by winery restaurants, local restaurants, and caterers.

People’s Choice Blind Tasting and Awards Celebration
Thursday, September 29 – 10:00a-10:00p
Come be part of Temecula Valley Southern California Wine Country history at the first annual People’s Choice Blind Tasting and Awards! Let your palate guide you through dozens of Temecula Valley’s best wines. Rate them and help crown the region’s favorites at an elegant wine dinner and celebration. Never been to a blind tasting? Rest assured you won’t be blindfolded. You will simply not know which wines you are tasting until they are revealed after the event, allowing for total objectivity in your tasting.

For more information or to join in on the celebration, please visit


Summer Whites for Every Palate

Wednesday, July 27th, 2016


There are few better ways to cool off on a sunny summer day than with a cold, crisp glass of white wine. This season, Temecula Valley Southern California Wine Country invites wine lovers to sip their way through the region’s stunning whites. With so many delectable selections—from those made from lesser-known varieties to unique blends—Temecula Valley vintners offers a refreshing bottle to suit every palate.

Viognier: This darling of the wine world is widely produced in the region, and is a great alternative to Chardonnay because of its traditionally rich, luscious mouth-feel.

South Coast Winery Viognier 2015, $20: An aromatic peach and nectarine bouquet with a rich, velvety finish, from the winery that just was just named the 2016 California Golden State Winery of the Year for the fourth time. No other winery has received the coveted “Golden Bear” four times in the history of the competition.

Van Roekel Estate Viognier 2014 (Maurice Car’rie Winery), $22: This award-winning, estate-grown Viognier boasts notes of apricot and Asian pear, with hints of citrus blossom.

Sauvignon Blanc: Always a warm-weather favorite, this aromatic varietal grows well in Temecula Valley terroir. Many local wineries offer bright, fruit-forward bottlings perfect for picnics and outdoor dining.

Monte De Oro Sauvignon Blanc 2015, $19: Made from 100% estate-grown fruit, this wine was selected as the white dinner wine for the 2016 Daytime Emmy Awards. Citrus and tropical fruits round out this well-balanced summer sipper.

Oak Mountain Sauvignon Blanc 2015, $21: Succulent melon and grapefruit mingle together in this medium-bodied Sauvignon Blanc. A light influence of French Oak adds unexpected complexity.

And now, for something completely different: Temecula Valley has a huge selection of lesser-known French, Italian, Spanish and even Portuguese varieties. Summer is the perfect time to get out of your comfort zone and discover a new favorite.

Palumbo Grenache Blanc 2014, $28: Wine Enthusiast Magazine gave it 91 points, describing it as “texturally grippy and tense, with flavors of yellow pear, lemon rinds and ever-so slight stone fruit, with tongue-tingling acidity deep into the finish.”

Ponte Vineyards Vermentino 2015, $31: This native Italian grape finds great expression in Temecula Valley. Notes of passion fruit, pink grapefruit and apricot give way to a crisp, refreshing, food-friendly finish.

A little from column A, a little from column B: Temecula Valley offers not only stellar red blends, but some fantastic proprietary white blends as well.

Mount Palomar Shorty’s Bistro White NV, $19: This unusual, award-winning blend of Palomino (a grape commonly used in making sherry), Cinsaut (a red grape) and Viognier is bright and easy-drinking, with notes of pineapple, peach and honeysuckle.

Robert Renzoni Cantata 2015, $22: This blend of 60% Pinot Grigio and 40% Viognier offers a crisp bouquet of apple and pear on the nose with a hint of pineapple on the finish.


Summer Wine Pairing Guide

Friday, July 1st, 2016

Wine glasses on picnic table --- Image by © Laura Doss/Corbis

Ah, the sizzle of summer is upon us. Whether you’re spending your hot summer days and long summer nights relaxing at the beach, chowing down at a backyard barbecue, or picnicking in the park under a shady oak tree, these cool and crisp whites, rosés and sparkling wines will please every palate. All of these wines can be purchased online or in the tasting rooms, so choose your favorites this week! Here’s our guide to beating the heat in the most delicious way:

Lorimar Winery 2014 Chardonnay – Crisp, tart green apple, Bartlett pears and honey suckle with a medium length finish.
Monte de Oro 2014 Pinot Gris –Wine opens up with peach and apricot flavors couples with pears, lemon/lime, guava and kiwi accents.
Briar Rose Winery Citronier– Aromas of exotic fruit with a brilliant lemon flavor. Sure to bring a smile to every summer celebration

Oak Mountain Winery 2015 White Merlot – Sweet cherry and raspberry aromas characterize this wine. Soft, round, juicy cherry and berry flavors form structure and a full, rich texture.
Robert Renzoni Vineyards 2014 La Rosa (Rosé of Sangiovese) –Light strawberry citrus flavors are layered with hints of cranberry, passion & tropical fruit, and a hint of pink grapefruit.
Falkner Winery 2014 Irresistible Rosato –This semi-dry white wine tastes of ripe pear, cinnamon, apple pie, and spice.

Wilson Creek Grand Cuvee Sparkling Wine –Light and refreshing, and very fun. Great in Mimosas! A fun party sparkling wine.
Maurice Car’rie & Van Roekel Winery Pomegranate Sparkling Wine– This lively refreshing California Sparkling Wine is bursting with refreshing flavors of pomegranate – a perfect accompaniment to your summer picnic basket.
South Coast Winery Resort & Spa Pinot Grigio Sparkling – Finished as a “Brut” this is a Pinot Grigio with wonderful nuances of pears and apples, a touch of tropical fruitiness and crisp acidity.

Image by © Laura Doss/Corbis


Temecula Valley Winery named California Winery of the Year!

Thursday, June 30th, 2016

winery-of-the-yearWe were so excited to learn that our very own, South Coast Winery Resort & Spa, has once again been named California Winery of the Year for an unprecedented 4th time!

Sacramento has just released the results from the nation’s oldest and most prestigious wine competition, and Southern California Temecula Valley’s South Coast Winery Resort & Spa has been named the 2016 California Golden State Winery of the Year.

Records were broken this year at the California State Fair Commercial Wine Competition as South Coast Winery was the first and only winery in the competition’s history to be presented with a four-time championship, naming it the 2016 California Golden State Winery of the Year. South Coast Winery brought home the first California State Winery of the Year award to its Southern California Temecula Valley home in 2008 and then followed it up with a back-to-back win in 2009. It earned the top title in the California State competition again in 2013 and now celebrates its fourth win for 2016.
South Coast Winery Winery of The Year 2016

Dating back to 1854, the California State Wine Competition premieres only wines made with fruit grown in California; and there were 2,854 wines judged from 750 of the state’s top wineries during this year’s competition.

“South Coast Winery is truly honored to be bringing this recognition to Temecula Valley Wine Country, especially with only 13 years of wine production. This award is a reflection of the dedication and the collaboration between our soil and vines, the vineyard team and our talented winemakers. I’m humbled to be a part of it,” states Jim Carter, the owner/vintner for the Southern California winery resort.

Congratulations to Mr. & Mrs. Carter and the entire South Coast Winery team!


Wine Country Recipe ~ Prawn & Avocado Salad with Creamy Orange Chive Dressing

Thursday, June 30th, 2016

timthumbThis zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with your favorite Temecula Valley Pinot Grigio or Rosé.


2 tablespoons extra virgin olive oil, divided

1 tablespoon fresh lemon juice

¼ teaspoons sea salt

¼ teaspoons freshly ground black pepper

1 pound prawns (about 24), peeled and deveined

¼ cup full fat plain yogurt

3 tablespoons minced chives

2 tablespoons mayonnaise

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoons minced orange zest

2 teaspoons minced lemon zest

½ teaspoon granulated sugar

½ teaspoon sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice

2 large avocados, halved and pitted, flesh cut into ½ inch dice

Freshly ground black pepper

1 lemon, cut into 6 wedges


In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge

Suggested Pairings: 

Baily Winery ~ 2014 Rosé of Sangiovese – Fun, fruity and full of character.

Danza del Sol Winery ~ 2015 Pinot Grigio – Soft candied aromas of honeysuckle, almonds and leche fruit.

Callaway Vineyard & Winery ~ 2015 Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Robert Renzoni Vineyards ~ 2015 Pinot Grigio – This wine offers subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

Recipe & photo courtesy of The Wine Institute of California


The Art of Wine Labels

Wednesday, June 1st, 2016

RenzoniWineLabelYou can’t judge a wine by its label—but a beautiful “cover” certainly can’t hurt. Temecula Valley wineries are putting just as much creativity and originality into their label designs as they are in their wines. And the results are inspiring.

Wine labels are the first thing that attracts a consumer when contemplating which wine to choose. Some first-time shoppers even choose a wine by the label–after all, the label builds the anticipation of what’s inside the bottle. It’s the quality of the wine itself that makes customers loyal fans.

Temecula Valley vintners are adorning their bottles with art that is not only beautiful, sometimes even fun, but often tells a sentimental story. The label of Lorimar Winery’s 2014 Chardonnay bears scenic photographs of the vineyard from which it came, in each of the four seasons. The images were taken by Temecula-based photographer Bodhi Smith, and the four-image work, called “Seasons of Del Oro,” is for sale on coasters and as an art piece at the winery.

Oak Mountain Winery’s Double Trouble 2013 Riesling has a bright blue label depicting Buddy and Bandit, the two beloved Queensland Heelers of vintners Valerie and Steve Andrews. The label is a watercolor painting by local artist Tamra Gerard. The artwork also can be found in “Winery Dogs of USA” book #3.

Robert Renzoni Winery’s 2013 Fiore di Fano, a Super Tuscan blend of estate-grown Cabernet, Sauvignon, Brunello Sangiovese, Merlot and Cabernet Franc, has special meaning to owner and winemaker Robert Renzoni. The classically styled painting that adorns the label was a gift from a special friend he met on a journey to his family’s hometown, Fano, Italy.

Wiens Winery’s Red Crowded is a red-wine blend so-named for the “crowd” of varietals in each vintage, such as the Cabernet Sauvignon, Tempranillo, Barbera, Sangiovese, Pinot Noir, Cabrenet Franc, Sangiovese and Syrah in the 2014. Red Crowded is one of a series, which also includes White Crowded and Pink Crowded (rosé) blends, fancifully designed featuring appropriately colored red, white and pink birds by local artist Kelly Vivanco. All three designs are available on posters and t-shirts.

Falkner Winery’s 2014 Risque Riesling is illustrated with a sleek black pump and tube of vibrant red lipstick in a classy nod to consumers, often women, according to owner Loretta  Falkner, who like a bit of sweetness in their white wine. Risque Riesling is part of Falkner’s sweet Seductive Series, which also includes a red blend and rosé.

South Coast Winery vintner Jim Carter commissioned artist Tamra Gerard to paint a portrait of his dear Aunt Ruby as she might have looked in the 1920s for his Ruby Cuvée. Both the label and the carefully crafted sparkling Syrah in the bottle are intended to capture the effervescent charm of Ruby Carter, who was always the belle of the ball. The art can be found on t-shirts, posters, coasters and magnets in South Coast’s gift shop.

Newly opened Fazeli Cellars pays homage to owner BJ Fazeli’s homeland with a series of wines named for acclaimed Persian poets. The 2012 Ferdowsi Cabernet Franc is named for Abu Ferdowsi, widely known as the most influential figure in Persian literature, and is designed by BJ’s daughter, Romy Fazeli. The artwork features a stylized grapevine symbolizing Fazeli’s “Our Roots Run Deep” motto.

These are just a few of the beautifully designed wine labels from Temecula Valley Southern California Wine Country. Not only are the wines carefully and passionately crafted, so are the labels.


Wine Country Recipe ~ Red Curry Chicken

Thursday, May 26th, 2016


This recipe, provided to us by Jason Rivas, Executive Chef at South Coast Winery Resort & Spa, looks absolutely fabulous!  Chef Rivas says “To set the record straight, curry is not a dish.  It is a collaboration of spices and ingredients composed into one dish. Curries will vary from region to region, person to person, and family to family; but the best thing about a curry is it constantly evolves.”  You’ll want to pair this with South Coast Winery’s 2014 Riesling.


Red Curry Paste:

2 tsp cumin seeds
2 tsp coriander seeds
1 tsp ground mustard
1 tsp paprika
4 tsp New Mexico Chili Powder
1 tsp black pepper
Juice of 1 lemon
2 tbsp olive oil
2 tsp salt
1 tsp turmeric
1 6 oz can tomato paste
6 each garlic cloves crushed
1 large knob of ginger, finely grated

Place cumin, coriander, mustard, paprika, chili powder, and black pepper in a sauté pan.  Toast spices over a medium heat for about 1-2 min, stirring constantly to prevent burning. Toasting the spices will help to release flavors and will give a different dynamic to the spice.

Place the toasted spices in a spice grinder and grind to a powder.

In a medium size bowl mix everything together.  It should form a paste.


2 whole chickens
Olive oil
Salt & pepper

Split each chicken into four pieces: Cut down the middle of the chicken, breast side first,  then continue all the way down through the back bone. Cutting through the back bone will require some force. Place one hand on the front of the blade to help set the blade into the bone; then grip the handle tight and push down hard to cut through the bone.

Cut in between the breast and the leg to separate the two. Repeat for both chickens.

Rub all the chicken parts liberally with the curry paste, let set for minimum 4 hours, up to 24 hours.

Heat a cast iron skillet over medium heat and preheat your oven to 350. Add a touch of olive oil to the skillet, season the chicken with salt and pepper, then place skin side down. Cook for about 4 mins then flip over. Once the chicken has been flipped over, place the skillet in the oven. Cook for about 20-30 mins. (or until chicken is done).

Photo courtesy of The Culinary Chronicles


Wine Country Recipe ~ Tacos de Carnitas with Salsa Verde

Friday, April 29th, 2016


So, are you a traditionalist and think that tacos are best enjoyed with beer or margaritas?  Well, we’re here to tell you that you’d be missing out if you didn’t consider serving them with wine instead! In honor of the upcoming Cinco de Mayo and our featuring of rosé wine this season, we dare you to try one of Temecula Valley’s dry rosé wines with this yummy Mexican favorite!

2 medium onions
1/2 cup chopped cilantro
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
Kosher salt
1 medium orange
6 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three or four pieces
1/4 cup vegetable oil
6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
2 jalapeño peppers, split in half lengthwise, stem removed
3 limes, cut into wedges
1 cup crumbled queso fresco or feta
24 corn tortillas

Adjust oven rack to middle position and preheat oven to 275 degrees. Cut one onion into fine dice and combine with cilantro. Refrigerate until needed. Split remaining onion into quarters. Set aside. Season pork chunks with 1 tablespoon salt and place in a 9 by 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add 2 onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.

Set large fine-meshed strainer 1 quart liquid measure or bowl. Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. You should end up with about 1/2 cup liquid and 1/2 cup fat. Using a flat spoon or de-fatter, skim fat from surface and add back to pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot.

Add tomatillos, remaining 2 onion quarters, remaining 2 garlic cloves, and jalapeños to saucepot with strained pork liquid. Add water until it is about 1-inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt. Allow to cool and refrigerate until ready to use.

To serve: Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm.

Meanwhile, heat tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot. Working one tortilla at a time, dip tortilla in bowl filled with water. Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about 30 seconds. Flip and cook until dry, about 15 seconds longer. Transfer tortilla to a tortilla warmer, or wrap in a clean dish towel. Repeat with remaining tortillas.

To eat, stack two tortillas on top of each other. Add two to three tablespoons carnitas mixture to center. Top with salsa verde, chopped onions and cilantro, and queso fresco. Serve with lime wedges.

Recipe courtesy of; photo courtesy of J. Kenji López-ALT


Drink Now…Or Cellar?? The Real Story on Aging Wine

Monday, February 29th, 2016


Think all wine gets better with age?  The truth is, only a tiny fraction of wine is actually designed to stand up to and improve with aging.  In fact, 99% of all wine we buy is meant to be drunk right now. Although, when we say a wine is meant to be drunk now, we mean it is intended to be consumed within five years or so of buying it.  After those five years are up, the wine can actually start to deteriorate and lose many of the qualities that made it so delicious in the first place.

Most wines worth cellaring are considered premium wines.  Expect them to cost at least $30 a bottle.  Now, this doesn’t mean that all $30+ wines are expected to cellar well. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style.

What’s the science behind the aging of wine?  In general, wines with a low pH (such as Pinot Noir and Sangiovese) have a greater capability of aging. With red wines, a high level of flavor compounds, such as phenolics (most notably tannins), will increase the likelihood that a wine will be able to age. Wines with high levels of phenols include Cabernet Sauvignon, Nebbiolo and Syrah.

The white wines with the longest aging potential tend to be those with a high amount of extract and acidity. The acidity in white wines, acting as a preservative, has a role similar to that of tannins in red wines. The process of making white wines, which includes little to no skin contact, means that white wines have a significantly lower amount of phenolic compounds, though barrel fermentation and oak aging can impart some phenols. Similarly, the minimal skin contact with rosé wine limits their aging potential.

So, you’ve found a wine you love…. how will you know if it’s worth storing? The smart approach is to buy direct from the winery and talk to them about the wine and how long they think it will last. They can definitely give you a good baseline for an expiration date. Of course, we say that wine is meant to be enjoyed, not looked at in a cellar, so pop your corks often!


Roasted Chicken Breast with Yukon Gold Potato Cakes and Infused Rosemary Oil Sauce

Monday, February 29th, 2016


Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. Pair with your favorite Temecula Valley Chardonnay.


½ cup extra virgin olive oil

3 (3-inch) sprigs fresh rosemary

5 medium-sized Yukon Gold, or other waxy potatoes (about 1 ½ pounds), peeled and cut in half

2 tablespoons unsalted butter

1/3 cup half and half or light cream

1 teaspoon salt

2 tablespoons thinly sliced scallions, white and light green parts

2 eggs slightly beaten, divided

2 tablespoons vegetable oil

½ cup finely grated Parmesan cheese

4 (6-ounce) boneless half chicken breasts, skin on

For the sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ cup half and half or light cream

½ cup chicken stock

1 cup loosely packed flat leaf parsley leaves, finely chopped

½ teaspoon minced rosemary leaves

Salt and freshly ground black pepper


Heat the olive oil in a small, heavy-bottomed skillet over low heat. Add the rosemary sprigs and cook for 10 minutes. Set the pan aside.

Put the potatoes in a large saucepan with enough water to cover them by 2 inches. Bring to a boil over medium-high heat and cook until tender about 20 to 30 minutes.

Drain the potatoes and return them to the pan, off the heat. Add the half and half, butter, and the 1 teaspoon salt. Mix and mash the potatoes with a large whisk or potato masher to a stiff, slightly lumpy consistency.

When the potatoes are completely cool, mix in the scallions, and half of the beaten egg.

Heat the oven to 375° F.

Coat a large baking sheet with the vegetable oil. Form the potato mixture into 8 round cakes, 1-inch thick, and place them on the oiled sheet.

Using a pastry brush, brush the tops of the potato cakes with the remaining egg and sprinkle with the Parmesan cheese. Bake for 40 minutes or until the tops of the cakes are golden brown.

While the potato cakes are cooking, sprinkle both sides of the chicken pieces generously with salt and pepper.

Heat 1 tablespoon of the rosemary oil in a medium, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the chicken breasts skin side down and cook for 5 minutes. Turn the breasts over and cook 2 minutes. Spoon the fat in the pan over the chicken breasts.

Place the skillet in the oven (with the potato cakes) and roast the chicken for 20 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Let rest, for at least 5 minutes.

In the meantime, make the sauce: Heat 2 tablespoons of the rosemary oil with the butter in a small saucepan. Stir in the flour, and bring to a sizzle over medium heat stirring frequently.

Add the chicken stock and half and half. Simmer for 2 minutes, stirring frequently, to thicken the sauce. Add the parsley and minced rosemary and simmer for 2 more minutes, stirring frequently. Season to taste with salt and pepper.

To serve, cut each half breast crosswise into 8 slices. Arrange the chicken slices and 2 potato cakes on each plate. Spoon the sauce over the chicken.  Serves 4.

Suggested Pairings:

Bel Vino Winery ~ 2013 Chardonnay – Classic aromas of white peach and pear complemented by toasted almond aromas.

Callaway Vineyard & Winery ~ 2012 Winemaker’s Reserve Chardonnay – Silky and fresh on the palate, reminiscent of tropical pineapples, zesty kumquats, creamy caramel and apples.

Falkner Winery ~ 2014 Chardonnay -Delicious ripe apple and apricot flavors in a medium bodied, creamy textured wine.

Thornton Winery ~ 2014 Chardonnay  – Green apples and barrel spices with a mineral note.

 Recipe courtesy of the Wine Institute of California

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